So, armed with the apples of the Hudson Valley and the sharp cheddars from Cabot’s farms, we decided to make something to celebrate our local farms: a Caramelized Apple, Shallot and Cheddar Tart. A huge variety of apples is grown, from the pie favorites Granny Smith, Pink Lady and Honeycrisp, to eat-out-of-your-hand Gala, Jonagold, and Macoun. You’ll see apple orchards dotted across the whole region - this part of New York produces around one fifth of the entire apple output of the United States. We’re incredibly proud to partner with them for this recipe.Īnd here in the Hudson Valley, you can’t miss the major harvest of late Fall. They’re a certified B corporation, meaning that not only do they strive for the highest quality dairy produce, but responsible land stewardship, ethical production, and community giving are at the core of everything they do. Cabot Creamery is a co-operative of 800 farm families in the New England and New York area. Here in the Northeast, our farms make maximum use of every single day in the relatively short growing season, and dairy farms play a huge role in local produce. Restaurants, usually a major destination for farm-grown food, are going through a major upheaval, and a direct relationship between farms and the people they feed is now more important than ever. Sweet apples and tart Cheddar cheese? A marriage made on a local farm.Īs this, the strangest of years, winds toward its close, we are especially grateful to the local farms that have been going above and beyond to keep everyone fed. Topped with a sprinkle of fresh thyme and a little spicy chili flakes. Puff pastry tarts with a creamy Cheddar spread, topped with sweet caramelized shallots and apples.
0 kommentar(er)
